The primary cheese that goes on pizza is mozzarella , known for its excellent meltability and mild flavor. Beyond mozzarella, commonly used cheeses on pizza include:
- Provolone: Adds a slightly sharper, more complex flavor and melts well.
- Cheddar: Offers a bold, tangy flavor but melts less smoothly; good for specialty pizzas.
- Ricotta: Adds creamy dollops without melting fully, great for white pizzas.
- Parmesan: Used as a garnish for a sharp, nutty flavor, not for melting.
- Gouda: Especially smoked gouda, adds a rich, buttery flavor and melts beautifully.
- Fontina: Melts evenly with a mild, nutty flavor.
- Goat Cheese: Adds a tangy twist but doesn’t fully melt.
Mozzarella, particularly low-moisture or fresh buffalo mozzarella, is the classic and most common cheese on pizza for its stretchiness and mild taste. Combining mozzarella with other cheeses like provolone or parmesan can deepen the flavor profile depending on pizza style.
Summary of Cheese Types on Pizza
Cheese| Flavor Profile| Melting Quality| Typical Uses
---|---|---|---
Mozzarella| Mild, creamy| Excellent| Traditional pizzas, Margherita,
Neapolitan
Provolone| Mild to sharp, tangy| Good| Meat, veggie, mixed cheeses
Cheddar| Sharp, tangy| Melts but less smooth| BBQ, specialty pizzas
Ricotta| Mild, creamy, slightly sweet| Does not melt fully| White pizzas,
dollops for creaminess
Parmesan| Sharp, nutty| Does not melt well| Grated on top for flavor
Gouda| Rich, buttery| Creamy melt| Gourmet pizzas
Fontina| Mild, nutty| Melts smoothly| Gourmet/white pizzas
Goat Cheese| Tangy, earthy| Crumbles, not melts fully| Pizzas with figs,
spinach, roasted vegetables
In short, mozzarella , especially low-moisture or buffalo mozzarella, is the main cheese for pizza, often combined with others like provolone or parmesan to enhance taste and texture.
